globe june 2014

Globe Magazine Gibraltar

Nº 137 JUNE 2014

6 JUNE 2014 GLOBE MAGAZINE GLOBE MAGAZINE JUNE 2014 7

GLOBE MAGAZINE JUNE 2014 7

Front Cover: Miss Gibraltar 2014, Shyanne AzzopardiPhotography: Core Photography

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Nº 137 JUNE 2014

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GIBRALTAR TO HOST THE IDO EUROPEAN SHOWDANCE CHAMPIONSHIPS IN 2015

THE GIBRALTAR ACADEMY OF DANCE PRESENTS TIME

THE HYUNDAI SANTA FE

FOSTERS RADLER

NEWS FROM THE CAPTAIN: THE COUNTDOWN HAS BEGAN

BEER TASTING EVENING AT THE CC BOAT OWNERS’ CLUB COURTESY OF LEWIS STAGNETTO LTD

THE BEERS SAMPLED

HOW TO POUR THE PERFECT BEER

CONCORDE MARK II AND THE FUTURE OF AIR TRAVEL

350TH ANNIVERSARY OF KRONENBOURG

MISS GIBRALTAR 2014

THE GOODFATHER

THE BEST RECIPES OF OUR CUISINE

WHAT’S HAPPENING DOWN TOWN?

THE CHAMPIONS WORLD CUP EXPERIENCE

BARNEY AT THE CHAMPIONS

FINGERS ON THE PULSE

SHELLAC: THE POWER POLISH

FROZEN

SPRING ZARZUELA 2014

MAROUA KHARBOUCH: REFLCTIONS ON A YEAR’S REIGN

TEAM GIBRALTAR TO WORLD CUP

BEACH BIKINI

THE SOUL MATES LIVE IN CONCERT AT THE ALAMEDA

MUSICIANS CELEBRATE THE MEMORY OF JAY

TRIPLE WORLD CHAMPION NEEDS AN EXTRA SUITCASE FOR HIS TROPHIES

8 JUNE 2014 GLOBE MAGAZINE

For over three decades, Gibraltarian dancers have been putting Gibraltar on the map by competing in dance competitions across the world. Now the Rock will have a chance to show the world what a strong dance nation it is! Gibraltar is set to become the focal point of top dancers across Europe when it stages the 2015 European Show Dance Championships.

The Gibraltar National Dance Organisation is delighted to announce that the 2015 European Show Dance Championships will be held in GIBRALTAR from the 1st to 4th October 2015. This is the second time Gibraltar will be organising such a prestigious and spectacular event in home soil.

President of the GNDO, Seamus Byrne said: “After so many years representing Gibraltar at these competitions this is dream come true. For the GNDO, hosting an IDO event is always a proud moment and we hope to be able to surpass the success achieved in 2011.

The World governing body, the International Dance Organisation (IDO) is very fond of

four days. The Championships has the full backing of Her Majesty’s Government of Gibraltar.

Local dancers will be given the opportunity to qualify for the competition, via a National Championship that will be organised at the John Mackintosh Hall Theatre in Spring 2015.

‘We are confident local dance groups will be supporting us in this venture so that we can once again show the world the high calibre of dance that exists locally’, added Seamus Byrne. The event will be officially launched by the Minister for Culture, the Hon Steven Linares MP on Monday 2nd June 2015 at the Charles Hunt Room, John Mackintosh Hall. Promotional videos and a dedicated website www.eurodanceshow2015.com will be unveiled as well as a Facebook page that will support the GNDO to market the event internationally.

For further informationplease contact the GNDO onmobile 58009031 or email:

[email protected]

Gibraltar to host the IDO European Show Dance Championships 2015

our country and everyone is always asking when we are organising the competition again. We are now delighted to confirm the European Championships taking place in our nation, were we will once again be very proud to welcome hundreds of dancers and spectators from across Europe to Gibraltar.”The GNDO will be putting together a special team to organise the Championships to be held at the Tercentenary Sports Hall over

GLOBE MAGAZINE MAY 2014 9


Text by Justine Fava – Cartwright

Photographs by Tano Guerrero (BoxBro

Photography)

What little girl didn’t dream about wanting to grow up dancing the lead to Swan Lake or Giselle? I certainly know I did. And this wasn’t far from the story Founder and Director of The Gibraltar Academy of

youngest to the intermediate and advanced, gave an outstanding performance with discipline and finesse. I want to give a special mention to Sarah Anne McLaren, who had me transfixed. This young lady in my eyes was outstanding. Every movement, extension, her poise and the sheer feeling she portrayed in everything

Dance, Paulette Finlayson, wanted to depict with her 30th Anniversary production, TIME. In fact, the production was based around a little girls dream to become a dancer and the time and patience, hard work and determination she would need to achieve her dream.

What this production did

achieve in my eyes was to prove The Gibraltar Academy of Dance, is in a league above the rest. I was blown away with the professionalism, delivery and standard of the dancers and mesmerised with the show as a whole. The concept was simple and effective, the set and music tasteful and artistic, and the dancers, right through from the

Gibraltar Academy of Dance presents

(A 30th Anniversary Production)


she did was nothing short of brilliant. I am sure that she will be the next success story for Paulette as will many of her up and coming students.

Paulette Finlayson has a 30 year career in dance not to be scoffed at. Going back to 1979, she started her studies at the prestigious Laban Centre in the UK. She studied Ballet and

Contemporary dance under the watchful eye of some of the best in the business and later worked with notable choreographers. Her journey took her on tour in the United Kingdom and one of her many highlights was to dance as a soloist for the Pope’s visit to Cardiff in 1982. Her passion however, was to teach and on returning to Gibraltar, she

affiliated herself with the Royal Academy of Dance and through this examination body, became the first Gibraltarian to hold a teaching qualification and was able to enter pupils into these prestigious examinations. She studied further to obtain her full registration with ‘The Royal Academy of Dance’ becoming Gibraltar’s first qualified classical ballet teacher. Some

of her past pupils are already making waves abroad like the talented Jordan Bautista, who is studying at the English National Ballet School in London, Claire Olivero, who is studying at The Northern School of Contemporary Dance and Zoe Bishop, who is with The Trinity Laban Conservatoire of Music and Dance. These students are but


a few of many, who have and are reaping the rewards of the dedicated tuition of Paulette Finlayson and are enjoying careers in dance, music, teaching or theatre. Of course, Paulette doesn’t stand alone. Running a successful Dance Academy isn’t possible without a dedicated team. Tessa Wilsher, who taught for over 17 years. Horace Bonfante, who is assistant teacher and coach and other visiting assistants, who have formed part of the school, which has now been standing strong since it’s opening in 1984. The Academy has become an integral part of our local community with Paulette and her team staging countless productions to entertain our local audiences and many other prominent appearances at local events and representing Gibraltar abroad.

With no signs of an impending ‘retirement’ on the horizon, Paulette and her team plough on with their passion in producing dancers of quality and insists on a classical foundation in their training as fundamental. Her journey far from over, I am sure there are many productions yet to grace our stages and I for one am very happy to look forward to them. We take this opportunity Paulette, to say a very big thank you to you and your team at The Gibraltar Academy of Dance for 30 years of a job very well done and hope there are many more.

Anyone wishing to buy photos of the production TIME,

can contact Tano Guerreroon 54004535 or visit

www.pbase.com/tanoguerrero

Paulette interviewd on GBC


The Hyundai Santa Fe

Hyundai Motor Company, South Korea’s largest car manufacturer, staged the world premiere of the all-new Santa Fe at the 2012 New York International Auto Show, held at the New York Jacob Javits Convention Center.

In its latest form, the popular D-segment SUV is re-styled inside and out, fitted with enhanced features and new technology, and powered by a re-tuned engine with improved efficiency - en-suring that it will offer European buyers a visually-appealing, so-phisticated lifestyle vehicle.

Hyundai is keeping the name, Santa Fe, continuing the heritage of the car manufacturer’s well-es-tablished SUV model as it enters

its third generation. The Hyun-dai Santa Fe has achieved world-wide cumulative sales of almost 2.56 million units and more than 350.000 in Europe alone since its 2000 debut.

Hyundai expects this new-ge-neration model to continue the

third-generation Hyundai Santa Fe adopts its own design concept called ‘Storm Edge’, which captu-res the strong and dynamic ima-ges created by nature during the formation of a storm. Featuring sophisticated and refined lines, which are in harmony with its bold and voluminous surfaces, New Generation Santa Fe pre-sents a more masculine, more aggressive and more characterful SUV appearance than its prede-cessor.

The Hyundai Santa Fe engine range comprises a 2.2-litre CRDi diesel, and that’s it! Every model apart from the entry-level car comes with four-wheel drive as standard, while manual and au-tomatic gearboxes are available

company’s strong performance in the SUV market and to cap-ture more than 5% share of its market segment in Europe du-ring its first full year on sale in 2013.

Influenced by Hyundai’s form language, Fluidic Sculpture, the

Over the years, the Santa Fe SUV has climbed upmarket and it now offers a plush,high-quality interior and tonnes of space too

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across the range. It couldn’t rea-lly be simpler. The Santa Fe offers excellent towing capacity and those after that extra bit of prac-ticality can opt for a seven-seater version but the extra row of seats is quite cramped and accessibi-lity isn’t that great. The 2.2-litre diesel unit has been tuned for greater efficiency, making it one of the cleanest offerings in the segment with CO2 emissions of only 145 g/km. And in order to ensure the newcomer is best suited to the tastes of European drivers, extensive development work has been completed for the European-specification mo-del. This includes modifications to the steering, suspension and brakes, as well as, changes to the car’s set-up to aid to high-speed stability and towing ability.

As with all newly-launched mo-dels in Europe, the New Gene-ration Santa Fe will come with Hyundai’s industry-best custo-mer care package, Five Year Tri-ple Care - comprising a five-year unlimited warranty, five years of roadside assistance, and five years of vehicle health checks.

With its fresh exterior styling, more efficient engines, greater comfort and improved quality, New Generation Santa Fe is a truly attractive proposition that will build on the successes of the previous model by broadening its emotional appeal. The Hyun-dai Santa Fe offers a roomier interior, an excellent five-year warranty and a five-star safety rating from Euro NCAP. It’s a so-lid choice for an all-round large family car

The Hyundai Santa Fe is cha-racterised by a large trapezoidal chrome grille and aggressive an-gular headlights. Its sleek exte-rior styling sets it apart from ri-

vals, while large dimensions give it a significant road presence.

There are three trim levels on offer with the Hyundai Santa Fe: Style, Premium and Premium SE. All versions get 18-inch alloy wheels except Premium SE cars, which get 19-inch alloys. Nice interior touches such as a leather

steering wheel and gear knob can be found across all trim le-vels as well.

There’s only one engine available with the Hyundai Santa Fe and that’s a 194bhp 2.2-litre diesel. This engine actually makes the Hyundai Santa Fe surprisingly quick for a large vehicle, and

if you’ve got the manual gear-box fitted, you’ll easily cover 0-60mph in 9.8 seconds. Body roll isn’t that great on twisty ro-ads, however, so those after an SUV that’s fun to drive might consider something else as the Hyundai Santa Fe is more of a fa-mily car than an off-roader.

You can choose between two-wheel drive and four-wheel drive models with a further choice of a six-speed manual gearbox or an automatic (which is less econo-mical and hampers performance slightly).

Reliability-wise, a five-year unli-mited mileage warranty should provide you with some peace of mind. Meanwhile, the high quality interior has been well constructed and all the compo-nents have been tried and tested in the previous Hyundai Santa Fe, which was also awarded the maximum five-star rating in the Euro NCAP crash safety tests. It was actually named the safest large SUV in its class, with an impressive 96 per cent score for adult protection. It comes with seven airbags, a strengthened body shell and electronic stabili-ty control (ESP).

Thanks to the large dimensions of the Hyundai Santa Fe, you’ll get 969 litres of boot space with the seats in place or 2,247 litres with them lowered. You can get a seven-seat Hyundai Santa Fe too, but the third row of seats is diffi-cult to access. The 60:40 split-fold middle seats slide back and forth for easier access and they can be folded down by the pull of a handle.

Leg and headroom is impressive in the Hyundai Santa Fe, while large storage cubbies in the doors and centre console offer ample


storage. The Hyundai Santa Fe makes a great choice for towing a caravan or trailer too; it can pull 750kg unbraked or 2,500kg bra-ked. You can even get a special Trailer Stability Assist system, which improves towing safety by limiting torque and braking in-dividual wheels when necessary.

The 2.2-litre diesel on offer with the Hyundai Santa Fe manages 47.9mpg and emits 155g/km of CO2 when paired with the ma-nual gearbox - that isn’t bad for a large SUV with a powerful en-gine! The automatic still mana-ges to return 41.5mpg, which is decent, but emissions increase to 178g/km.

New Generation Hyundai Santa Fe will come with a host of inte-lligent features that enhance the comfort and convenience of dri-ver and passengers, providing a stress-free experience for all oc-cupants.

To improve the driving expe-rience, Hyundai has fitted the third-generation Santa Fe with driver aids, such as radar-con-trolled, adaptive cruise control. Light- and rain-detecting lights and wipers, which turn on when the conditions require, allow the driver to concentrate fully on the road ahead. It has also been fit-ted with the Smart Parking As-sist System to help drivers access even the tightest of spaces.

In line with the rest of Hyundai’s European vehicle range, the New Generation Santa Fe will feature high-tech active and passive sa-fety features to ensure exceptio-nal occupant safety and impro-ved protection for pedestrians.

Active safety systems give San-ta Fe drivers the best chance of avoiding an accident. These in-

clude ABS (anti-lock braking system), ESP (electronic stabi-lity programme), VSM (vehicle stability management), DBC (downhill brake control) and a hill-holder system. A lane-de-parture warning system alerts the driver should the car drift into the adjacent lane without the side indicator being activa-ted. An audible chime is soun-

ded in the cabin, to draw atten-tion to the situation.

An automatic cruise control sys-tem uses radar to monitor traffic ahead and ensure that Santa Fe will not get too close to the car in front. This increases convenien-ce for the driver and also reduces the chance of a collision. Good driver visibility is a key factor for

safety, and the New Generation Hyundai Santa Fe has several features that enhance day and night time vision. HID Xenon headlights offer high-intensity, far-reaching illumination of the road ahead, giving the driver the best possible vision. To further aid vision and safety, the head-lights switch on automatically if conditions require them, and da-ytime running lights are fitted as standard.

In terms of passive safety, the New Generation Santa Fe is built using a lightweight, high-tensile steel and aluminium structure which provides excellent bodys-hell rigidity and strength, protec-ting occupants in the event of a collision. New Generation Santa Fe is fitted with seven airbags as standard, including driver, pas-senger, side, curtain and driver’s knee units, providing excep-tional levels of safety to buyers across the range. All these featu-res ensure new Hyundai Santa Fe has outstanding levels of safety, and reinforce Hyundai’s com-mitment to providing its custo-mers with class-leading cars in this crucial area.

With its modern, urban style, the New Generation Santa Fe looks strong, dynamic and refi-ned, with the vehicle’s body sha-pe making a clear promise that this vehicle is safe and practical, but also sophisticated. The com-pany expects the New Genera-tion Hyundai Santa Fe to appeal to new consumers from a wider demographic range - including some owners of premium-brand SUVs.

The Hyundai Santa Fe can be viewed at Bassadone Motors, 42 Devil’s Tower Road, Tel: 200 79004, distributors in Gibraltar for Hyundai.


Foster’s Radler is the new refreshment beer that combines Foster’s lager with lemon. It is an incredibly refreshing new taste with a cloudy new look. It may appear a little different but that’s because new things often do! It is a great take on the renowned Fosters lager that gives a new flavour and look resulting in a new refreshing beer. In this case, traditional Fosters is mixed with Cloudy lemon giving a slight citrus hint to the lager. Great to serve ice cold, this is one of the most enlivening beers presently on the market.

Foster’s Radler (2.0% ABV) combines 60 per cent citrus-flavoured soft drink with 40 per cent Foster’s lager. The most refreshing option of this summer’s new drinks, the radler was developed especially to help fulfil the rising demand for great tasting lower-strength beer on lighter drinking occasions. It provides double refreshment which hits the spot. This perfectly balanced refreshing drink is fruity and sharp yet still rooted in beer.

Foster’s Radler is the first radler drink that has been specifically developed for this purpose. The recipe for this citrus-flavoured thirst quencher has been adapted from the original idea. Radlers are popular thirst quenchers in Central Europe, where they feature flavours from ginger to strawberry. The radlers date back to 1920s Münich, where the drink was first developed for a

local cycling event. The word ‘radler’ actually means ‘cyclist’ in German. The story goes that a local brew master and pub keeper, Franz Xaver Kugler, wanted to ensure that everyone in the cycling competition would have something to drink and did this by mixing beer and lemonade and this gave rise to a new mixed drink! The drink was called Radler Massi.

The refreshing Foster’s Radler is a low-alcohol content alternative to enjoy during a laid-back evening out, to have with lunch or whenever you want to relax. Foster’s Radler is a particularly welcome alternative for those, who enjoy life’s small pleasures but are looking for drinks with low alcohol content. The drink mix is best served chilled, at 3–5 degrees. The new 2% ABV lager cut with natural lemon juice is a take on the radler shandy-type drinks long popular on continental Europe.

Created as a great tasting lager, ideal for occasions where drinkers want something lighter, Foster’s Radler became market leader within six months of its launch. Fuelled by this authenticity and heritage, Radler-style beers have grown in popularity and have helped fulfil the rising demand for great tasting lower-strength beer on lighter drinking occasions.

Fosters Radler is distributed in Gibraltarby Saccone & Speed (Gibraltar) Ltd –

A Member of the Saccone & Speed Groupof Companies, Tel: 200 70092,

www.sacconeandspeedgibraltar.gi

Pop Radler in the fridge and serve ice cold when you want to takethings that little bit easier, at home or when you’re out with friends.

Foster Radler


The FIFA World Cup is HUGE. The month-long champions-hip – which takes place every 4 years – involves 32 international teams and is broadcast in every single country and territory in the world, including Antarctica and the Arctic Circle. In-home viewership of the 2010 World Cup exceeded 3.2 BILLION people – that’s nearly half the world population and we are nearly there!

Anticipation is building and Chris Pendlebury and his staff at the Ship in Marina Bay are ready for the occasion with promotions aplenty during the month long tournament. Two more screens (42” and 32” screens, respec-tively, are being introduced so that football is breathed throug-hout the four corners of the busy, smart pub. For starters, throug-hout the month-long World Cup, beer will be priced at £2.50

A PINT from kick-off ‘till the first goal is scored! Initially, the promotion was going to be held on England match-days only but Chris has decided to extend to all the games. Chris commented, “We want to create a fun, friendly atmosphere where supporters can enjoy one of the world’s greatest sporting events. Our ap-proach is simple and geared up to ensure that everyone, who comes down can enjoy every kick of the tournament with us!

Furthermore, the ‘2 for 1’ Coc-ktails promotion from their po-pular cocktails menu, including Candy Floss Cocktails, is on daily from 05:00 – 08:00, seven days a week. The Ship also has Nightly Specials with Monday being GRILL NIGHT, Tuesday BURGER NIGHT and Wednes-day CURRY NIGHT not forget-ting their popular quiz nights on Thursdays.

On a different note, on Saturday

28th of June, they will be hosting a ‘four ball Texas Scramble’ Golf Day at the Estepona Golf with an entrance fee of 65€, which includes a ‘bacon butty & coffee breakfast’, green fee and buggy and BBQ with 15€ from the en-trance fee going as a donation towards the George Pusey Trust. All are welcome to this lively and fun event

The World Cup is an event that unites people with passion and celebration, so come along and enjoy a meal and a drink and watch the World Cup in the beautiful surroundings of Ma-rina Bay. Captain Chris and his first mate Michelle will be only too happy to sail to your needs.

So there you have it folks, Great Food, Great Beer and Great At-mosphere! For bookings or re-servations, please phone the Ship on TEL: (+350) 200 60160

News from The CaptainThe countdown has begun

Michelle & Chris

GLOBE MAGAZINE JUNE 2014 2322 JUNE 2014 GLOBE MAGAZINE


On a pleasant early spring eve-ning, Lewis Stagnetto Ltd pre-sented a selection of eleven of their most popular beers from their extensive portfolio at the CC Boat Owners Club.

A group of beer enthusiasts at-tended the expert power-point presentation by Maurice Stag-netto, who went through the history and the different stages of the beer brewing process in detail followed by the presen-tation of their eleven beers, ales and speciality beers, na-mely Sol, Desperados, Tiger, Murphy’s Irish Stout, New-castle Brown Ale, Cruzcampo, Birra Boretti, Heineken and Monteith’s Summer Ale, Bo-hemian Pilsner and IPA, res-pectively. Mr Stagnetto explained how even though beer has been around forever more (since 4,300BC), it is only with the advent of modern brewing technologies that beer has become a popular beverage enjoyed by all, regardless of age or gender. He explained that Beer is about more than just taste. How it looks in the glass, how it smells when you raise it to your lips and how it feels when you take a sip; all properties are part of the beer drinking experience. The

whole purpose of the presen-tation was for the guests to learn more about how to fu-lly understand and appreciate beer. The optimum properties of beer, which help with lear-ning how to appreciate beer, were also touched upon by Mr Stagnetto

Even though beer has been around for ages, its recipe has only changed several ti-mes over the centuries. In the Middle Ages, beer started to resemble the popular be-verage we enjoy today. Hop was added to the ingredients, which created the typical slightly bitter taste. Back then, it was more common to drink beer than water, even for chil-dren. This was because most water was heavily contami-nated, while beer was safe to drink and very nutritious.

Mr Stagnetto also emphasi-zed that beer is made of all natural ingredients and that all eleven beers in the pre-sentation were fat free and produced without the use of additives or preservatives. Beer is full of vitamins B1, B3 and B11 and rich with minerals and antioxidants and contrary to popular be-lief, beer contains a relatively small amount of calories. In

Beer tasting evening at theCC Boat Owners Club courtesy

of Lewis Stagnetto Ltd


fact, Wine, alcoholic mix drinks and even milk, have more calories per 100 grams!

The basic ingredients of beer are barley, water, hops and yeast. These ingredients can be varied in endless combi-

After the presentation, guests enjoyed a BBQ with ‘pinchi-tos’, burgers etc courtesy of the caterers at the CC Boat Owners Club and then min-gled with the staff of Lewis Stagnetto over a glass of their favourite beer.

nations to create different types of beer. In fact, some estimate that there are over 40,000 different beers in the world!

Modern brewing technologies have improved a lot, leading

to better quality and taste. But the process and ingredients are still as natural as they were ages ago. It only takes water, malted barley, hops and a bit of yeast to brew a beer; Oh, and a bit of craftsmanship is essential, of course!


It MUst LOOk GOOd: The first sense to get involved in evaluating your beer is sight. Basically, your beer should look inviting the first time you see it. So, what are you looking for?

CLArIty: filtered beers such as lagers should be bright and clear. Even yeasty beers such as wheat beers shouldn’t be too cloudy, and the yeast should be evenly distributed without clumps.

COLOUr: Different beers have different colours but they should be true to type. A stout should be black, not brown, and light lagers should be golden yellow without red or brown tones. The most important aspect of colour is consistency – so when you pour a glass of your favourite beer, you should see the same colour each time.

HEAd: Most popular lager beer types should have a moderate head and when correctly served will be about 2cm high. The head should collapse slowly, and leave a lacing of foam on the glass as it is consumed. Some beers display a thick, dense foam that takes several minutes to pour correctly, while in some countries pilseners come with a very high head. At the other end of the spectrum, English ales and many US beers have no head to speak of.

tHE ArOMAtIC ExpErIENCE: Smell is the second sense to come into play when enjoying a glass of beer. As you raise the glass to your mouth the aroma rises to your nostrils and, as you drink, the smell combines with the taste to create the total beer flavour.

Humans can detect more than 50 primary aroma sensa-tions, compared to just three primary sensations for colour and four for taste. So what might you smell when you enjoy a beer?

EstEry: This fruity, sweet aroma comes from the yeast. An example is a banana characteristic but if it is more pronoun-ced, it may give a solvent-like aroma.

HOppy: The hops can impart a resinous, green, grassy, floral or tangy aroma to the beer.

MALty: Malt can create a sweet, floury, brew-house aroma.Caramel: Sometimes called burnt, the butterscotch or coffee characteristic comes from the roasted or caramel malt.

Getting your nose involved in your beer drinking experience is also important from a quality assurance perspective becau-se your nose can be used to detect problems with a beer. Some smells that may signal a problem include:

Papery or cardboard scents, which come from aged or oxi-dized beer.

Honey or buttery scents, which is also called a diacetic fla-vour. This can arise through poorly controlled fermentation or bacterial infection.

Skunky or sulphury aromas: which come from light-affected beer

Optimum Properties of Beer


The Beers Sampled

According to legend, in 1899 a Ger-man brew master noticed a ray of sunlight falling over his brewing pot in an old factory named ‘Salto del Aqua’ (water spring) near Mexico City. This event captured his atten-tion, and he decided to name his beer ‘El Sol’ (The Sun in Spanish). SOL® was launched 1899; so yes it is older than Corona (launched in 1922!).

With its unique combination of a distinct taste, an iconic bottle and a great appetite for parties, Despe-rados is definitely more than a beer.

85 countries, winning over drinkers in major cities around the world. The Exotic Taste of The Far East.Flavour: A crisp, full-bodied flavour with a light golden colour, makes it a perfect match to Asian food. - ABV: 4.7% - Suggested serving temperatu-re: 3-5° C

spECIALty BEErs

There are thousands of types of beer. Lager and ale are the most common ones, but we offer a fine selection of specialties as well.

Newcastle. Created in 1927 by Co-lonel Jim Porter in order to develop a unique tasting beer combining the full flavour of ale with easy drinka-bility, the end result was a smooth, caramel tasting ale with a slightly nutty aftertaste. It’s the No.1 pre-mium bottled ale in the UK and the number one imported ale in the US.

Stouts are brewed with roasted ‘un-malted’ barley. Most stouts are bitter, but when James J. Murphy started brewing in 1856 in the city of Cork, he was able to create the least bitter of the Irish Stouts. Murphy’s is very accessible for the first time stout Drinker and has received numerous quality awards since its creation.Flavour: Murphy’s is a smooth and creamy stout with a slightly roasted flavour. Britain’s foremost beer wri-ter – Roger Protz – has described Murphy’s as “thirst-quenching, with light hops and creamy malt in the finish”. - ABV: 4 % - Suggested ser-ving temperature: 4-6° C

ALEs

Ales are heavily hopped beers, which gives them a strong bitter taste and aro-ma. They are top-fermented beers, most popular in Anglo-Saxon cultures. The average ale has an ABV of about 4%.

Singapore’s first locally-brewed beer was born in 1932. Tiger is brewed in a tropical lagering process. As the authen-tic Asian premium lager, Tiger has garnered over 40 international awards to date and is now available in over

It is a perfect addition in your port-folio with a great margin and appeal to young adults who are up for an unforgettable evening. Unrivalled in taste and brand profile makes it a must-stock brand.Flavour: A bit sweet taste (no bitter-ness) beer base with an exotic twist of tequila - ABV: 5.9% - Suggested serving temperature: 3-5° C

Flavour: A light and extremely re-freshing lager with a fresh, malty, ‘fruity-lemony’ flavour and a soft, quenching dry finish- ABV: 4.5% - Suggested serving temperature: serve Sol at 3° C in the bottle


The Beers Sampled

chosen because of its favourable cli-mate and high quality of water. It took its original name ‘La Cruz del Campo’ directly from a small temple, only 200 meters from the brewery. The company logo shows Gambri-nus, the patron saint of brewing. His message ‘Beer brings enjoyment to the world’ is spread globally.

Birra Moretti has a long history of quality since 1859, when Luigi Moretti’s “Beer and ice factory” was founded in Udine, in the Friuli re-gion. The first bottle of Birra Moretti was sold in the summer of 1860 just in time to toast the unification of Italy which had been a dream and became reality. Luigi Moretti’s goal was to create a beer that was a step up from the ordinary, one that would be

beers are naturally brewed without artificial additives or preservatives. In fact, the only additives are ingre-dients like rata honey or lemon jui-ce. The range of beers includes the Classic range and the Brewer’s Series - a continuously evolving range, in which veteran and novice beer lovers will find something to savor. We ca-refully hand craft our beers in small batches to develop the full natural flavours. When each batch is ready, we employ a time honoured tradition for quality control ... We taste it!

Summer Ale – The malts gives it the smooth heart while the single hop and ginger, its touch of spice. A little rata honey finishes things off nicely, leaving you with a truly refreshing taste experience. ABV: 5 %

Bohemian Pilsner Beer – An eastern European-style lager with immense flavour and enormous hop character; this premium beer leaves you with a clean, crisp taste. ABV: 5 %

IPA – 5.5% - The Cascade and spe-cial New Zealand hops create a fruity aroma with a dose of bitterness to drive home the hop flavour. It is a beer for the IPA aficionado with a distinctly Kiwi style. ABV: 5.5 %

Flavour: Newcastle Brown Ale is a golden-brown ale with a rich, full-bodied flavour and refreshing, slightly sweet finish. It delivers a very smooth taste experience. It processes an unparalleled combi-nation of character and drinkability. - ABV: 4.7 % - Suggested serving temperature: 4-6°C

Flavour: Cruzcampo is a bright gol-den beer, typically light, smooth and clean tasting. It has a floral, aromatic aroma, and a full finish that beco-mes dry with some late hops deve-loping. - ABV: 4.8 % - Suggested serving temperature: 3-5°C

Founded in 1873 in Amsterdam, Hei-neken® has become the world’s leading premium beer, sold in over 170 cou-ntries, loved and enjoyed by millions. Heineken® has an iconic identity and original unrivalled recipe.Flavour: Its mildly bitter taste, fresh,

LAGErs

Lager is undoubtedly the most popu-lar beer type in the world. Lager beers are refreshing, light-coloured bottom-fermented beers with a slightly bitter taste and an ABV of about 3 to 5%.

fruity aroma, bright deep golden colour and exceptional clarity are obtained using only the purest wa-ter, hops and malted barley. It has a distinctively balanced, versatile and refreshing aftertaste. - ABV: 5 % - Su-ggested serving temperature: 3-5°C

The Cruzcampo brewery was foun-ded in Seville in 1904 as the first brewery in Andalucia. Seville was

With nearly 150 years brewing ex-perience, Monteith's Brewing Com-pany has become recognised as the leader in the New Zealand craft beer market. Our origins are firmly in-grained and our brewery is standing strong and proud. All Monteith’s

a perfect match for Italy’s fine foods and special occasions. Birra Moretti is the authentic Italian beer that en-hances your enjoyment for simple pleasures in life. Its taste goes per-fectly with the Italian cuisine.Flavour: A mildly bitter taste, fresh, fruity aroma, bright colour and ex-ceptional clarity, obtained using only the purest water, hops and malted barley. Its taste goes perfectly with the Italian cuisine. - ABV: 4.6 % - Su-ggested serving temperature: 3-5°C


Knowing the history of beer is one thing but knowing how to pour it perfectly will really score points with your customers. If you follow a few simple steps, you can easily pour a tasty, fresh draught beer with consis-tent quality.

LAGEr BEEr

1. Take a clean glass and give it a good rinse.2. Hold the glass at a 45 degree angle.3. Open the tap in one smooth movement.Note: never let the glass and the beer inside of it touch the metal of the tap.4. Gradually straighten the glass when it’s almost full.5. Close the tap in a firm, quick movement.6. Skim the beer with a wet skimmer, held at a 45 degree angle.7. Place it on a coaster, with the logo on the glass facing the customer

ALE

1. Take a clean glass and give it a good rinse.2. Hold the glass at a 45 degree angle.3. Open the tap in one smooth movement.4. Gradually straighten the glass when it’s almost full.5. Close the tap when the glass is full. The ideal head is roughly one finger high.6. Place it on a coaster, with the logo on the glass facing the consumer.

Enjoying beer means opening up your sen-ses and not just your taste buds. Your eyes and nose also play a role in getting the most out of beers. We have the 5-s-model for achieving complete beer appreciation.

tHE 5-s-MOdEL

Every beer has a unique appearance—a sha-de ranging from light gold to nearly black, a distinct clarity or opacity, a certain amount of carbonation. Appreciate the colour and clarity of the beer.

Swirl: Next, slowly swirl your beer in your glass. The gentle motion allows the li-quid to agitate, unlocking the beer’s subtle distinctions of consistency, aroma and car-

How to Pour the Perfect Beer

bonation—small factors that greatly enhan-ce the beer’s character.

Smell: Smell and taste are closely linked, so to enjoy a beer to its fullest, take time to savour its aroma. Your glass, especially one designed specifically for your beer, will help direct the aromas from your beer to your nose.

SiP: The key here is to take your time. Have a sip, and before you swallow, let the beer flow over your taste buds. Swirl it around just a bit, so every part of your mouth has contact. That way, you’ll be able to apprecia-te every nuance of the beer’s body, character and flavours.

SwAllow: The taste of a beer is also de-termined by the aftertaste. What is the tas-te the beer leaves behind? Does it stay or is it quickly gone? A good aftertaste makes it worth taking a second sip. There is actua-lly a sixth ‘S’: don’t forget to Savour the beer that you are drinking.

However, quoting Dutch beer expert and draught master, Franck Evers, “the only re-ason for ordering a second beer is the quali-ty of the first one!” He strongly emphasizes that when pouring a beer, ‘It must look great. Stay cold and fresh and keep its bubbles for longer’.

CLEAN pOUr skIM CHECk sErVE

Franck Evers


Concorde flew for the last time commercially in 2003 and aircra-ft enthusiasts have been hoping for a supersonic replacement to the much-loved airliner ever sin-ce.

So, is it time for a replacement?

Concorde first took off from Tou-

louse back in 1969. The initial test flight lasted 27 minutes and reached an altitude of just under ten thousand feet, as opposed to the regular cruising altitude of 55,000 feet. Despite the fact that the aircraft was designed to be supersonic, during the first flight it only reached 300 miles per hour. At full speed, Concorde

could reach between Mach 2.02 and 2.04 or around 1,350 miles per hour. Concorde was a revo-lutionary plane in every respect, from the pointed droop-nose, the temperature of which would reach 127C in flight, through to the four Olympus 593 jet engi-nes. The first British flight left Filton, near Bristol, on 9th April

Concorde Mark II and the future

of air travel

Despite its chequered history, there’s no doubt that Concorde was a revolutionary aircraft in every sense of the word. Unfortunately, these days the only examples you can see are dotted around the world in museums, including the Museum of Flight near Edinburgh

1969 following that with its first supersonic excursion on 1st Oc-tober 1969. However, the first commercial Concorde flights didn’t take place until January 1976. Its main route operated between London and New York, with the Air France counterpart covering the same route but from Paris.

Concorde


Quit crying over Concorde though; the most exciting deve-lopment in aviation is the ‘So-nicStar’, a prototype for a super-sonic aircraft that can go twice as fast. Travelling at 2,664mph – Mach 3.5 – this 20-seat, 65m long business jet will ‘cruise’ at twice the altitude of current aircraft and reach Sydney from New York in a mere five hours. A trip from London to New York will take just two hours. Even if the ‘SonicStar’ won’t be revolu-tionising aviation for most of us, it does show what’s possible – and also how modern aircraft are designed many years before a prototype is built. Developed and built in the United Kingdom by Hypermach Europe Aeronau-tics, the world’s first very high speed supersonic hybrid aircraft is due to launch by June 2021.

Its revolutionary propulsion sys-tem will consist of a hybrid S-MAGJET 4000X engine that’s a third more fuel efficient than the Rolls-Royce 593 engine used in Concorde. Alternatively, this Airbus Con-cept Cabin seems positively

dream-like. Opaque and trans-parent cabins could make air tra-vel and actually ‘seeing the world’ compatible once more, while the metal and plastic in chairs could be replaced by self-cleaning, or-ganically grown materials. First, business and economy could be replaced by private cabins and

break-out areas such as bars, put-ting greens and meeting rooms, while hand luggage could be ‘swallowed’ at the entrance only to reappear beside your seat. It’s true ‘pie-in-the-sky’ stuff, and it’s backed up by an Airbus Concept Plane, too. Although (very) un-likely to exist as a single vehicle, the technologies being investiga-ted by Airbus engineers inclu-de longer, slimmer – and even flexible – wings to better glide to reduce drag (and save fuel), quieter, more efficient engines embedded in the back of the plane, U-shaped horizontal tails, and double doors for quicker boarding.

Airbus’ effort at an eco-friendlier short-hauler is the A350 XWB, which is five inches wider than Boeing’s ‘Dreamliner’. Its makers

Sonic Star


say it will cut down fuel use by a quarter, which equates to around 10.5 million litres a year. It achieves this partly through its lightweight design, with most of its frame made from titanium, aluminium alloys and composi-tes and its fuselage from carbon fibre-reinforced plastic. Manu-factured in three sizes to take 270-350 passengers – 20 more than the ‘Dreamliner’ – the A350 XWB’s cabin is said to be quieter, with more headroom and wider panoramic windows. It’s due to fly in late 2014, with 678 orders already in from 34 airlines.

More in the here and now are a couple of innovations in 150-seater short-haul aircra-ft; Bombardier’s CS300 and the Boeing 737 MAX. The for-mer – its first flight is planned for this summer – burns 20% less fuel, partly by weighing less than competitors, while Boeing claims that its 737 MAX is 13% more fuel efficient than today’s single aisle airplanes. Southwest Airlines will debut the first 737 MAX in 2017. Boeing’s Dreamli-ner is currently the most efficient jetliner so far. The twin-aisle air-craft, which hit the news in July after a fire on board an Ethiopian Airways flight while grounded at Heathrow, has now spawned a third model, the 787-10, over

make it lighter and more fuel efficient. However, it lacks some of the pizazz and mystique of the much-missed Concorde, but the obvious appeal for airlines is that it can carry many more passen-gers.

Similarly, the Airbus A380 can hold large numbers of fare-paying passengers in countless different seating combinations. The double-decker airliner has also won an army of admirers around the globe for its distinc-tive bulbous styling and innova-tive design features. But it’s no match for the graceful lines of the much-missed Concorde.

Good though the latest airliners may be, many of us hanker after a modern-day Concorde repla-cement. However, the plane was dogged by bad luck, from the costs involved for its develop-ment and manufacture through to the tragic accident that happe-ned in 2000 when an Air France plane crashed shortly after take-off in Paris, killing 113 people.

Concorde was subsequently re-tired from commercial duties in 2003, leaving something of a void in the aircraft industry - a void that may soon be filled by something like the ‘SonicStar’ perhaps?

Airbus A380

Sonic Star

60 of which have already been ordered by the likes of British Airways, Singapore Airlines and United Airlines.

The ‘Dreamliner’ may well boast a dazzling array of high-tech engineering, including many carbon-fibre components that

Airbus Concept

GLOBE MAGAZINE MAY 2014 3938 JUNE 2014 GLOBE MAGAZINE

KRONENBOURG 1664 is the French premium beer inspired by the heydays of the Renaissance, brewed with a unique blend of hop, and savored the world over for the French “Art de vivre” in every sip

350th Anniversaryof Kronenbourg

Kronenbourg 1664 is the most sold French beer in the world and the market leader for high-end premium beers. It was created by Jerome Hatt in 1664 in Alsace, a region in Eastern France, during the reign of King Louis XIV. It was during this period of prosperity that the young brewer set his seal upon the first barrel of beer and laid the foundations of Kronenbourg for centuries to come. For over 300 years, Hatt and his descendants have engaged in the same pursuit of excellence for premium beer.

Kronenbourg Brewery (Brasseries Kronenbourg) was originally founded by Jerome Hatt, who had obtained his Master Brewer’s certificate earlier in 1649. He started up Cannon Brewery (Brasserie du Cannon), later known simply as Hatt Brewery, in the historical centre of Strasbourg, capital of Alsace, an eastern region of France with a high gastronomic culture. However due to constant flooding of the river nearby, he was compelled to move in 1850 to the higher terrain of Cronenbourg on the hills above Strasbourg; the location it was named after later on.

In 1922, the Hatt Brewery changed its name to Tigre Bock, the most well-known brand of the Tiger Brewery it had acquired to become the leading brewer in Alsace. However, following World War II, “Kronenbourg” became the official name of the company and so began an international expansion.

It came as no surprise that in 1952, Kronenbourg decided to name its

finest brew the Kronenbourg 1664. The Kronenbourg 1664 was created and named in honour of its founder Jerome Hatt and in recognition of this period, the year in which the Hatt family first started commercial brewing, that has become synonymous with France’s affinity for pleasure. It is the only premium beer inspired by one of the most flamboyant periods of the French “art de vivre”. The unveiling of this premium beer also coincided with the coronation of Queen Elizabeth II to the throne of England. Since its launch, Kronenbourg

1664 has maintained a highly distinctive brand positioning that leverages its quality, premium cues and also its French origin to deliver the promise of “The French Art of Pleasure in your beer moment”.

In 1970, Kronenbourg was acquired by industrial group BSN along with the Société Européenne de Brasseries (Kanterbräu) and in 1986, Kronenbourg merged with Kanterbräu. British company, Scottish and Newcastle (S & N) plc then acquired it in 2000 for £1.7 billion and when S & N’s operations were sold to Heineken and Carlsberg in 2008, the latter acquired Kronenbourg. So therefore prized asset, Kronenbourg 1664, is now part of Carlberg Breweries, the fourth largest brewer in the world, hence merging French passion and expertise with Northern Europe’s landmark breweries!

This prized beverage, kronenbourg, is produced in Obernai, Alsace (Eastern France). With a production capacity of 700 million litres, which is equivalent to one third of the French market, the Obernai site is unusual in that it combines production and logistic activities at the same location. Kronenbourg is the fifth oldest beer brand in the world that still exists today.

Kronenbourg is a pils-type beer with a slight bitter note. The beer is made from selected barley, water drawn from the underground source below the brewery, and hops, mainly the more bitter varieties. The result is a well-balanced brew with a

GLOBE MAGAZINE MAY 2014 39


smooth, well-rounded, bitter note that is ideal for all occasions. This unique taste lies in the aromatic Strisselspalt hop, which is used for the crafting of the beer, known as “the caviar of hops”. Cultivated exclusively in the Alsace region of France since 1885, It is known as a ‘Noble Hop’ – one of the four hop varieties that are low in bitterness and high in aromas and gives Kronenbourg 1664 its slightly bitter-sweet taste with a distinct citrus hop flavour.

Nobody understands better than the French about the pleasure to be found in life’s simplest enjoyments. Kick back

with a bottle of chilled Kronenbourg 1664 and all becomes clear! Kronenbourg 1664 is distinguished from other beers by a unique blend of the best hops and the purest waters from the Vosges Mountains that leaves a lingering sense of pleasure long after the first taste.

Since 2008 when the Carlsberg Group became owners of the Kronenbourg 1664 brand as part of the acquisition of Scottish and Newcastle, geographic expansion and proposition has led the brand to a leading position in the International Premium beer market

and is now sold in over seventy countries worldwide.

Kronenbourg is distributed in Gibraltarby Saccone & Speed (Gibraltar) Ltd –

A Member of the Saccone & Speed Group of Companies, Tel: 200 70092,

www.sacconeandspeedgibraltar.gi


Text by Richard Cartwright

Photographs by Core Photography

Well, he does have a point. However, in terms of set, lighting and sound design, slickness throughout, presen-tation, the now customary (for Stage One) live music, which this year was definitely unri-valled, this show was, in my view, unmatched... So what I’m saying is James and others will

You’ll often hear recording stars and film actors say their latest work is their best ever! Later with hindsight, their opinion invariably, may differ... That’s what Stage One Producer/Director James Neish maintained when I suggested to him this show WAS the best..!

Miss Gibraltar 2014have a lot of head scratching to do to come up with a year when the Miss Gibraltar Show surpassed this one in excellen-ce and professionalism.

A venue that is familiar to me professionally from days gone by – The Queen’s Cinema – may have seen its last performance before it’s totally refurbished to provide Gibraltar’s premiere all purpose theatre, or so the

rumour goes. But despite ware and tear serving the Rock’s ‘en-tertainment hungry populace’ (now in its seventh decade) since the mid 50s, the theatre and stage especially, certainly looked great on the night. We were in fact transported to tho-se early decades throughout the show, which to my mind, already gained the producers lots of brownie points. By the time you read this article, you

will have digested all the details about the show’s shining stars – the eight beautiful contestants – and more, so I will spare you with the factual details of the night’s key events, just to say it doesn’t `just happen.’ Work, work and yes, more work is how that standard is achieved. There are so many elements and many minor (but no less important) details to deal with to achieve that level of profes-


sionalism, many of which go unnoticed but would be noticed if not there. So all those ele-ments coming together is what is required to produce what we witnessed on Saturday 7th June 2014.

A case in point was the nice touch of having posters of ‘what’s showing’ on the Queen’s Cinema bill boards outside, ad-vertising the performance as if it were a film with, `Starring...’ and all the girls names listed below. That was a clever detail I thought. As regards the girls, apart from deciding what to wear, what shoes to buy, make-up, hair and pimple and blotch free skin, all of which give them enough to worry about, there are all those rehearsals, media and promotional engagements and meetings the girls are put

through which probably raise levels of irritation (per-haps the odd tan-trum) at times, which they will all agree are well worth the effort and I’m sure are grate-ful in the end for producer Ja-mes’ ‘no-nonsense’ professional attitude,

which he demands and insists they adhere to from day

one and that brings me to my harping

on again about how much of the business of producing a good show

is not rocket science. It goes

without saying, Sta-ge One has now achie-

ved a professional echelon that punches well above what the population and resources - both human and technical, not for-getting financial - Gibraltar can provide and afford. It’s obvious you have to start off with so-meone, who knows what he or she wants, knows what they’re doing and an individual, who has his/her finger on the pulse about what’s happening in the ‘show world’ out there... watch, listen, visit, attend performan-ces beyond our shores, digest, adapt to meet and suit your ne-eds: In a phrase, ‘be aware!’ and that should get you on the right road for starters. The audience is an important part of any show and having them ‘onside’ is a plus. Getting them in a lively mood for a Miss Gibraltar Show is sensible. Many


‘live audience’ TV shows have a warm-up guy to get audiences in a ‘happy-clappy’ atmosphe-re. James does exactly that at his shows and it works. There was a great reaction to that on the night... The show starts at 9pm so why can’t it? James was off stage after his warm-up 30 seconds before starting time to link up with GBC and bang on nine, the band and opening se-quence was right on cue. I’m a stickler for continuity and pace

in a show and on the night, this was faultless with seamless continuity, which held sway throughout the night. Guest ap-pearances by X Factor and Dan-cing on Ice star, Ray Quinn, An-drea Simpson, Simon Dumas, Corinne Cooper, Guy Valarino and the Gibraltar Academy of Dance were excellent: short and succinct performances (main guest Ray Quinn untraditio-nally came on twice) and this again is an important point

about not making guest per-formances too long and overs-tretched...it was just right. Do I need to mention After Hours??? I most certainly do. They were fantastically excellent not just in their musical performance of well selected hit songs (Jeremy Perez has progressed to become a great singer and performer – the fruits of his musical studies at the Royal Northern College of Music in Manchester Univer-sity), but also in their continui-

ty and tight timing with Jeremy and Trevor cuing his fellow musicians where necessary to provide for that seamless per-formance on the night.

The Stage One team is too lengthy to mention on a night like this. Their machine is evi-dently well oiled with every sin-gle component and cog in the wheel playing a vital part. Must mention though, Jordan Lopez of GibMedia for all things tech-


nical and lighting design, Adrian Mesilio and Michael Ruiz for set design and construction, Jayden Fa for photograhy and to all the crew, ‘you excelled in producing a first rate show!’

In recent years, I’ve written on a number of shows for this maga-zine and noticed a marked im-provement in the work of some of our local, musical/theatre production companies, there are those however that are lagging behind, stuck in the past because, I think, the mindset is, ‘Well, it’s only an amateur production and for a place like this it’s alright...’ Well, it isn’t!!! We can do better as proved by those that have im-proved with time and knowled-ge... Can I think of an example?? Yes, The Miss Gibraltar 2014 Show...it’s been the best!

Summarizing, on the night, the girls went through the usual swimwear and evening wear routines without a hitch and the show ended with Miss Gibraltar 2013, Maroua Khar-bouch crowning Shyanne Azzopardi, our ‘new Beauty Queen,’ Miss Gibraltar 2014. Other winners were 1st Prin-cess Kristy Torres (also Miss Photogenic and Miss Cat-walk), 2nd Princess Claire Nu-ñez, (also Best Interview) and Megan Bonavia was awarded ‘Miss Frienship’, chosen by the contestants themselves... A great night I thought, a po-lished and elegant evening’s presentation... Proof that hard work, determination and pro-fessionalism paid off to pro-duce a very successful Miss Gibraltar 2014 show.


Text by Richard Cartwright

Photographs by Skye Montegriffo

This is second time round for me – my first was Gibunga – and was definitely not a disappointing evening out. Set in the 50s, the su-per macho, ‘Gibraltar Mafia’ and their ‘molls’ take centre stage so-mewhere in Irish Town planning their regular visit to Mackintosh Square preying on poor Market stall holders to collect protection money or, to make it sound less painful, ‘rent money’ as they call it! There was a very good dance routine during those opening

I think I’m safe in saying you would have to be a Gibraltarian to write a play in the style LOL’s productions are written in to achieve the level of laughs and enjoyment experienced by audiences at any of their per-formances... ‘The Goodfather’ pulled it off...Again!

The Goodfather

sequences - with the tough guys, displaying their, ‘ready for trou-ble’ lethal weapons - which was nicely in-sync, something that involves tiring repetition at re-hearsals to get right.

The scene moves on to the mar-ket where fruit, vegetable and knick knack sellers are debating on whether to pay the next im-minent `rent’ instalment or not. Gino Negrette (Nathalie Britto) – referred to as Negrette most of the time - says he’s not and the debate ensues. Falconetti (Ka-ren Baglietto) is the `main man’

and boss of this motley crew of laughable `gangsters’ who turn up at the market to `collect,’ ma-king the stallholders become a little nervous on their arrival, but not Negrette. Adding to his dis-content is the fact his sister Gloria (Jessica Hansen), is not unenthu-siastic about Falconetti’s advances – she already works as a barmaid in Falconetti’s nightclub `The Rockacabana’ - employment she justifies in order to supplement the family’s limited income at the market but mum Emilia Ne-grette (Jennifer Vinent) is not happy about that either. In the

end all and sundry agree to pay `rent.’ Negrette reluctantly hands over the cash but intends to get his own back on the Mafia Boss not least because of Falconetti’s sweet-talk wooing towards his sister. The whole of the market scene was very funny with some well known hit songs with origi-nal, on-the-ball Gibraltar related lyrics and innuendos thrown in for good measure – that’s whe-re the audience has a bellyful of laughs... `De Pata Negra’ was a particularly good tune as was the one about the Evacuation. There was an excellent scene there, re-


producing the Evacuation Me-morial Site by Waterport Terrra-ces roundabout, which was quite emotional and had the desired effect on the audience.

Part 2 was set in the Rockacabana nightclub and kicked off with a well known Platters’ song perfor-med by Jordan and backing sin-gers. Molls and ladies of the night sat around with their pathetic hoodlum partners and Falconet-

ti was there too, ordering drinks. At a corner table however, Ne-grette and accomplice Gambini (Jackie Gavito) are quietly plan-ning their revenge on Falconet-ti... They plan to kill him! There was a sexy scene at the club with one of the ladies, Paloma(Nicole Lopez), who was all over a very reluctant Negrette. Clearly, he had other things on his mind like committing murder!! It turns out Falconetti is followed to the toi-

let and shot there. Some funny scenes ensued, moving the body from toilet to club area and back again, pending the arrival of the police. Then we had some Ben-ny Hill type run-arounds which went down well with the theatre goers...The final scenes included both sides coming to the conclu-sion they should to be friendly, truthful and nice to each other. Falconetti wasn’t dead after all and everyone agreed they were all

to blame for their misdeeds and Falconetti deep down was really a good soul – hence, the `GOO-Dfather.’ The closing sequence was a winner with the audience: Pop group One Direction’s The Story of My Life to original lyrics was an emotive performance by the whole cast which brought, `tears to my eyes’ I heard a lady sat behind me say..!

It was a very good show which


ran for six nights at Ince’s Hall fo-llowed by performances at Mt Al-vernia and Bayside Drama Studio for the disabled. A lot of work for LOL’s amateur actors who are all female - bar Joe, played by Jordan Baker and a couple of the kids - backstage workers and others who have to contend with work or school next morning and have families to attend to.

From a `curious observation’

point of view, I wonder how many in the audience noticed `the sign of the times’ with re-gards the children? Speaking in English outside school wasn’t so prevalent in the 50s and yet all the kids in the cast spoke only in English, why? Because, as I sus-pected and Giselle confirmed, it would take up too much of their time to teach them the few lines they had to deliver in Spanish!! But they were good too and that’s

okay they call it `poetic licence!’ Director Giselle is clearly a wi-zard coming up with the plot, writing the play and lyrics for the songs, sewing, building and painting sets year after year and sending hubby Clive for the takeaways! A group of friends give Giselle a much appreciated helping hand along the way and son Jordan is a very valued asset to the team. He produces all the

musical items in the show, direc-ting singers, playing instruments computerised or otherwise and sings himself as well as acting in the play. I’ve said before how I like those vocals being up front in all his recordings...Well done, Jordan

The show is over... Thinking caps on to start coming up with new ideas and I’m looking forward to the next one!


The Best Recipes of our Cuisine

How to make it1. It’s important to cook the meat a day ahead, so that you can discard any fat that has

risen to the top, and so that the pastry doesn’t slump in the face of a too-warm filling, so

up to 48 hours ahead – make the pastry. Whiz the flour and a pinch of fine salt together for

a few seconds in a food processor, then add the butter and whiz until the mixtures looks

like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp of water and whiz with

the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for

at least one hour. 2. Cut button-mushroom-sized lobes of kidneys from the white central

core (discarding). Cut the beef into bite-sized cubes and cut the mushrooms into chunks.

3. Heat 1 tbsp of the oil in a large, heavy frying pan over a medium-high heat. Throw in

the kidney and fry until lightly coloured. Tip into a colander to drain. 4. Wipe out the

frying pan and return it to a low-medium heat, adding 25g of the butter and 1tbsp of oil.

Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden.

Transfer to a large casserole, using a slotted spoon. 5. Preheat the oven to 160C. Tip the 85g

A Good Steak& Kidney Pie

SERVES: 6

PREPARATION: ABOUT 135 MINUTES,

PLUS CHILLING

INGREDIENTS:

For The Pastry:

250g plain flour, plus extra for rolling.

140g cold unsalted butter, roughly cubed

1 large egg yolk

1 small egg whisked with 1tbsp milk, for the egg wash

For The Filling:

1 ox kidney, about 400g, get it fresh from your butcher.

Pig’s and lamb’s kidneys aren’t suitable as they only

need short cooking

1 kg trimmed British top rump beef.

250g flan mushrooms, unpeeled but wiped with a

damp cloth.

3 tbsp groundnut or vegetable oil.

100g unsalted butter.

1 large onion, peeled and thickly chopped.

50-85g plain flour, depending on how tic you like your

gravy.

600ml off-the-boil water

of flour into a large plastic bag, and season it generously. Throw in the beef and shake until

lightly floured. Return the frying pan to a medium-high heat, adding a little more oil and

butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until

golden-brown. As each batch is done, transfer it to the casserole. 6. Adding more oil and

butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting

to wilt, then add them to the casserole with the drained kidneys, hot water, bouillon pow-

der and bay leaf, plus the excess flour in the bag if you like a thick gravy. Stir well, cover

and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick.

Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify – it

can then be skimmed off and discarded. 7. In the morning, return the pastry to cool room

temperature, then roll it out thinly on a well-floured surface. Invert a 20-20x23cm, 6.5cm

deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as

a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of

pastry to go round the dish – they should cover the flat rim and about halfway down the

insides. 8. Lightly butter the rim of the dish and line it with strips of pastry, sealing any

joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup

and stand in the middle. Spoon in the meat mixture to come level with the top of the dish.

Don’t overfill: reserve any excess gravy to serve hot with the pie. 9. Brush the pastry rim

with a little water, then drape the pastry lid over it; pinching the edges to seal. Cover with

cling film and keep in the fridge if not baking immediately. 10. Finally, an hour before

serving, preheat the oven to 200C. Make four slashes in the lid of the pie, then brush with

the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat

down 10-20º after about 20 minutes. Remove the pie from the oven and leave it to rest for

around 10 minutes before cutting into it.


What’s Happening Down Town?

1. Alberto Master Pizzero at 4 Stagioni. 2. After Hours with Ray Quinn before the Miss Gibraltar Show. 3. World Blind Golf Cross Champion Paul Appleyard. 4. GFYM 2014 Winner Ryan Delgado. 5A & 5B. Directors and Staff at The Lounge Restaurant in Queen-sway Quay. 6. The Winners and Judges at this Year’s Miss Gibraltar Pageant. 1

3

5A

6

Photo © Core Photography

2

4

5B


Text by Joe Adambery

By the time you’re reading this edition of Globe Magazine, England will have played their first fixture on the long road to the World Cup finals happe-ning in Rio right now. Those lucky enough to have found standing room in the Cham-pions Bar & Grill will have en-joyed the giant 130 inch screen outside and the fourteen other screens inside relaying up to three matches per evening

The ChampionsWorld Cup Experience

eight bottles of Cruzcampo for £8.00…..there will be an extra bar with ‘tinto de verano’ and a Beer pump outside too.” There will be Snacks, including na-chos, burgers, chips etc will be available in support of your hungers pangs and loads and loads of atmosphere will keep you glued to the ‘Champions’’ screens. Some football wi-dows will wonder where you all might have got to - other widows will be having a girls’ night in – or out - so don’t

(at 6:00, 9:00 and midnight). Football is always the top draw there and the World Cup even more so.

Neil Robba runs Champions Bar & Grill and he has been preparing for this football fest with the benefit of the expe-rience of other major foot-ball tournaments and also the excitement of not knowing how far England will get in this campaign. The core lo-cal football fans will turn up

wearing England shirts and giving their hearty support in the hope of winning a free shot for every goal scored by the side that always keeps us nail-bitingly close to heart attacks every time their big games come along.

To entice those supporters (and you, after all, it is thirsty work!), Neil’s offering the ever popular Bucket deals “so you can buy an ice bucket with six Heineken bottles for £10.00 or


wander off anywhere else in case they come to check you out!

So it’s upon us, the World Cup summer, and it only happens every four years - isn’t that the best excuse for partying every night while it lasts? Make sure that you book your table in good time if you want your group soc-cer experience in the comfort of the multi screens ‘inside’. “De-pending on what match is on, I would advise people to come in one or two hours early for the

pre - match discussions etc. With an international marina outside their front door, be prepared to meet international fans on the key match evenings. We’ll be get-ting some Germans, Spanish, Ita-lians and more” says Neil. “Im-portantly be sure to come thirsty and hungry so that ‘Champions Bar & Grill’ can look after you.” A World Cup experience awaits you even as you read this Globe Magazine edition so head down to Marina Bay and live it here at Champions Bar & Grill, the home of football in Gibraltar!


Dutch Darts maestro, Raymond Van Barneveld, has no less than 15 major titles to his name, ma-king him the greatest ever pla-yer from his homeland. Barney’s astonishing achievements, com-bined with his likeable persona, have been instrumental in the game of darts becoming popu-lar in the Netherlands and also making him a firm fans’ favou-rite everywhere he plays.

Barney, as he is affectionately known to his followers, was recently in Gibraltar as special guest of local Sports Bar, Cham-pions Bar & Grill, to host a series of exhibition matches against four local players, who had re-ached the finals of a ‘round-ro-bin’ tournament held earlier by the hosts. The four lucky fina-lists namely, Gerard Ford, Steve Marsh, Kevin O’Callaghan and Justin Broton, had the opportu-nity to pit their skills against the Dutch World Champion. Four entertaining games (best of five) were held featuring Richard La-vagna as scorer.

Van Barneveld won his first World Championship in 1998 when he beat Richie Burnett in a thrilling final, exacting re-venge on the player, who had denied him victory in the 1995 final. The following year, he

Barney atThe Champions

became only the second player to successfully defend his title at Lakeside as he beat Ronnie Baxter to repeat Eric Bristow’s achievement.

The Dutchman won the World Masters in 2001 before making it a hat-trick of World Cham-pionship titles two years later. Major honours just kept coming for Van Barneveld as he claimed victories in the World Darts Trophy and International Darts League in 2003. He went on to successfully defend both titles a year later.

Barney won a fourth World Championship in 2005, beating Martin Adams 6-2 in the final. He also enjoyed a second World Masters triumph in that year. In 2006, the former postman won the International Darts League for a third time.

He made the switch to the PDC in 2006 and enjoyed unprece-dented success immediately. Within a year, he had won the UK Open, climbed to second in the world rankings and in 2007, he became World Champion for a fifth time. Barney came from three sets down to beat Phil Ta-ylor in the sudden death leg in what is generally regarded as the greatest world final of all time.

He is one of only three players to have been crowned World Champion five-times


In 2007 van Barneveld suc-cessfully defended his UK open title, becoming the first player to achieve the feat. That trium-ph included inflicting one of Taylor’s biggest ever defeats with an 11-4 victory in the quarter fi-nal. He added another major tit-le to his growing collection just a month later when he beat Te-rry Jenkins by seven legs to win the Las Vegas Desert Classic. By 2008, he had surged to the top of the world rankings.

Barney has made the semi-finals of the Premier League six times and continues to be a conten-der in the later stages of major tournaments. Coincidently, he clinched his first Premier Lea-gue title after stunning favourite Michael Van Gerwen at the O2 Arena in London on Thursday 22nd May last. Almost unbelie-vably, he has also hit seven tele-vised nine dart finishes, endea-ring him to his adoring ‘Barney Army’ even more.

In 2010, van Barneveld won the inaugural World Cup of Darts for Holland with Co Stompe. He was runner up in the World Match play earlier that year.

In 2012, Barney clinched his first individual major title for over five years when he defeated Michael van Gerwen in the final

of the Grand Slam of Darts.

Barney spoke to Globe Magazi-ne at the Champions Bar & Grill prior to his exhibition games. Barney, a giant of a man, is softly spoken and comes across as a very affable person. He explai-ned how he was influenced by his father to take up the sports

of darts at an early age and he has always been a firm believer that ‘practice makes perfect’. He also explained that even though darts is a sport very much cen-tred within the British Pub Cul-ture, it was made popular in the Netherlands by British workers, who came to Scheveningen during the 1970’s when he was

growing up in Den Haag.

He had a special mention for the people of Gibraltar for their great hospitality. Quoting the man, he said in a broad Dutch accent, “I was amazed and plea-santly surprised how I was trea-ted by everyone and everywhere I went as a ‘Pop Star’”. He also had a special mention for the father and son team at the helm of Champions Bar & Grill, Joe and Neil Robba for their kind hospitality during his stay on the Rock.

When asked about his 2007 fi-nal tussle with Phil Taylor when he came back from three sets down to take the title, he con-fessed that it was a derogatory comment made by Phil Taylor, who called him ‘a weasel’ which sparked his revival – curious anecdote!

Barney is the most successful Dutch darts player to date, and has had a significant effect in raising the popularity of darts in the Netherlands. He is naturally left-handed but throws his darts right-handed. Van Barneveld has been playing competitive darts since 1984 and at the age of 17, he won his first tourna-ment, which was the ‘Open Rot-terdam’. In the following years, he joined the international darts


circuit, with few highlights here and there, such as a runner-up spot at the 1987 ‘Open Bel-gium’ and semi-finals at the 1988 ‘Dutch Open’. In Septem-ber 1990, he participated in the WDF Europe Cup singles where he lost in the quarter finals to, of all people, none other than futu-re rival Phil Taylor!

Raymond lives in Den Haag (The Hague) and is married to

Sylvia. They have three chil-dren: a son, Mike (born 1999) and daughters Daisy (born 1992) and Penny (born 1994). He has one of the most stylish throws in the world of darts and you just know that more ‘Major’ titles are on the way. Barney has had to battle dia-betes in recent times, but get-ting that under control is a big reason why he has managed to turn the corner on the oche.

There is no doubt that Barne-veld is right up there in the top three players in history.He will play on for many years yet and he will add to his tally of ‘Major’ tournament succes-ses. A rare talent and a gent-leman, he deserves all that he has achieved from darts....his link-up with Unicorn proved to be a crucial moment for him....a partnership which has been built to last. And the

five-time World Champion is targeting more big TV titles in a sport, which has made him one of the biggest names in Dutch sport!

We all look forward to more success, more silverware and more smiles from Ray-mond van Barneveld, as he takes his partnership with Unicorn to eight years....and counting!


Text by James Culatto

After years of lacklustre en-tertainment hitting the Rock, we've been fortunate that in recent times a number of In-ternationally acclaimed acts have visited us. However, none have what a music critic would consider legitimate 'Le-gend' status and this is where Steel Pulse come in. Undoub-tedly, the most relevant Reg-gae band in the World today, it came as a huge surprise to music lovers in our little pe-ninsula that they were to per-form right here in our back yard.

‘Big Man Entertainment’ are responsible for this and with plans to set Gibraltar alight with future promotions, their focus is firmly set on July 18th. I met up with Brandon King, Scheherezade Nath

King and Paul Isola to discuss Steel Pulse in depth. A part-nership that developed very organically, all three of them got together and hatched the idea to do a reggae concert, "It had to be reggae, but it had to be the biggest... failing Ste-el Pulse, we would've brought Bob Marley!"

As a first endeavour for Big Man, it is a huge undertaking but kudos to them for reali-sing that an act like Steel Pulse attracts a plethora of punters and not just those that ven-ture out every weekend. This is mind there is a huge belief that the crowd will go absolu-tely crazy once the night beg-

ins, "We've done this concert for the people of Gibraltar, it's for all of the community, the crowd will be amazing, I've seen how people love their music here" (Sheherezade)

Anyone wondering what exactly Steel Pulse will be bringing... well, the who-le shebang apparently! Full length set, backing singers and for those well informed fans, it will be the first date in the European leg of their tour.

In case you’re wondering if you should go to this, I don't think any quote says it better than one from Rita Marley "You say Reggae. You say Bob Marley. You say Steel Pulse!" Tickets are available from Music Corner and be sure to check out competitions for giveaways on www.facebook.com/entertainmentbigman.

Fingers on the Pulse!


Aphrodite BeautyShellac. The power polish

A new manicure treatment promising smudge proof nail colour that lasts for weeks without chipping; some call it a manicure miracle!

Text By Louise Marriott

This slick new polish is the buzz of the ma-nicure industry. And at Aphrodite Beauty, clients who see it want it! They can’t get it on their fingers fast enough! The special formula, called shellac, brushes on just like regular nail polish and the nails are prepa-

red in the same manner as a basic manicure. But the polish stays on chip free for almost 3 weeks and you only have to change the polish when new growth starts showing. Shellac offers a more nail friendly option by taking gel to the next level. No sculpting nor filling, just thin coats of polish on your natural nail with a brief time curing under a UV lamp between every coat. When the top coat is done, you get a quick shine with a soft cloth and alcohol. Quick, easy and out of the door, with no one having to fish for your car keys in your handbag!!!!

Shellac delivers 14+ days of flawless wear, superior colour and mirror shine with zero dry –time and nail damage. “Shellac is a true innovation of limitless beauty.”

This extended wear nail colour goes on beautifully, wears beautifully, dries imme-diately and removes with no damage; dura-ble resisting chips, scratches and smudges. The shellac nail trend has transformed sa-lon service manicures and pedicures, be-coming a global leader in professional nail, hand and foot beauty.

So hugely popular amongst beauty enthu-siasts and endorsed by celebrities, this “Nail industry game changer” with its breakthrough formula is a “must have” for your manicure dream coming true!

For an appointment or consultation, con-tact Aphrodite Beauty Salon on Tel: 200 62422 or email: [email protected]


Frozen

Without a doubt, the big hit of the past year has been the movie FROZEN. Santos Productions Academy are proud to present their own adaptation of this hit movie, live on stage.

With a cast of over 90 children of all ages, come and enjoy the story of Elsa and Anna featuring all the popular songs. This story has appealed to people of all ages from the young girl who “Wants to build a snowman” to the grown up who wants to “Let it Go”. The story of two sisters who will fight for each other through thick and thin teaches us, that true love is shared in the bond of a family. Frozen received two Academy Awards for best animated featu-re and best ori-ginal song (“Let It Go”). Named best animated film by more than a dozen cri-tics associations, the film won a Golden Globe® for best anima-ted feature, two Critics Choice Movie Awards, including best animated featu-re and best song (“Let It Go”), and a Producers Guild of Ameri-

ca Award for outstanding ani-mated feature. It has proved to be a worldwide hit and we will try and recreate the magic in our own version at the Queen’s Ci-nema.; giving a chance for ever-yone to experience this story first hand and feel the power of this story and its music.

The show will have a different cast everyday. The main parts of Anna and Elsa will be played by different performers each night, so the show will be fresh and new every single night. Frozen will be staged at the Queen’s Cinema on 18th, 19th and 20th June. Tickets at £12 will be on sale from the Nature Shop, Ca-semates Square from Wednes-day 28th June at 10am. Make sure you get your tickets early to avoid disappointment. A great family evening out the will have you leaving the theatre in high spirits and cherishing the gift of family.


SpringZarzuela 2014

Santos Productions is pleased to announce the return of the ‘Teatro Lirico Andaluz’ to per-form in Gibraltar as part of the Spring Festival. This event is being organised in collabora-tion with the Ministry of Cul-ture.

Having played to packed hou-ses locally, the ‘Teatro Lirico Andaluz’ will stage the popular Zarzuela, ‘La del Soto del Pa-rral’. Boasting a stellar cast and a 24 piece orchestra, this Zar-zuela will bring back many me-mories to Zarzuela lovers.

‘La del Soto del Parral’ is a Zar-zuela in two acts, divided into three scenes, with libretto by

Anselmo C. Carreno and Luis Fernández de Sevilla and mu-sic by Reveriano Soutullo and Juan Vert. One of the all-time classic Zarzuelas with beautiful songs like “En la cumbre nace el agua” and “Fuerza que me vence”.

Performances will be held at the John Mackintosh Hall Theatre on the Wednesday 11th and Friday 13th June 2014 at 8pm. Tickets, priced at £5 will be on sale at the John Mackintosh Hall as from Tues-day 27rd May 2014. Ticket office hours will be on wee-kdays between 9:30am and 5pm. Sale of tickets is limited to 10 per person.


A year of reign and it has been a roller-coaster for Miss Gibraltar 2013. Full of highsand lows, Maroua explains what it’s like to wear the crown for her country...

Maroua KharbouchReflections on a year’s Reign

Photo © Jonathan Mañasco


Text by Justine Fava - Cartwright

what reasons were important to you when you decided to enter miss Gibraltar?

The reasons why I entered the pageant is because Beauty queens have somewhat not had good records to boast of. So, when I decided to apply, I wanted to prove critics wrong by showing them that there are some good things that can come out of being a beauty queen, I see that pageants are about recognizing the worth of women and ap-preciating their overall beauty and priceless qualities, like warmth, strength, intelligence, ability to manage time—a great feat when having to manage work and training for the pageant—and effectiveness in balancing their energy in every aspect of their lives. Being a woman takes a lot more than just maintaining a great face and physique— it’s also about being able to go through hard-ships while carrying on in life. We women tend to be more emotional creatures, and as such, are more vulnerable to breaking under pressure. However, we show our true stren-gth by overcoming these hardships, while at the same time successfully playing the roles of lover/wife/mother/sister/ daughter/hou-sewife/professional and the list can go on and on. Pageants recognise and praise this!

what were the pros and cons to being crowned miss Gibraltar?

I mean, it’s challenging to be a beauty queen an ambassador and a good role model for that matter. But as much as it's challenging, I love the fact that I'm in a position to en-courage and influence positivity in my cou-ntry and beyond.

The world needs positivity at this time and all hands must be on deck to make sure the-re is peace. People think its enjoyment galo-re, but I say wearing this crown has its own challenges.

Having lived the show from rehearsals to crowning, what changes would you make, if any, to the contest locally?

I have given this a lot of thought, and ho-nestly there’s not much I would change. I

think it is perfect as it is, I love how we’ve bought in a charitable aspect to the show, although I would love a talent round even if it is just reciting poetry, as I truly believe that the pageant is about celebrating an all rounded woman, with talent being a great way to show off your personality!

what challenges and highs and lows did you come up against in your year of reign?

It is very challenging to do all the things that you want to do whilst you’re Miss Gibral-tar as you have to balance your personal/career life along with the duties that come along with the title, and it can all become very overwhelming. The things that mat-ter to me the most are charitable works, helping others who are in need by creating more awareness. During my reign I took the initiative and immersed myself in the-se projects because helping others is what I am passionate about and winning this tit-le has definitely given me the platform and the kick start that I needed. The only way a Miss Gibraltar could do more is if she was Miss Gibraltar 24/7, 7 days a week, and un-fortunately when you have your own career to juggle you can’t give it the 100% attention that it deserves.

explain the irony and disloyalty you felt that ultimately you were not Gibraltarian enough to be even considered for the hou-sing list and what you would do to change this injustice.

It wasn’t so much so the application for the housing list, it was the fact that I wasn’t a re-gistered Gibraltarian, which, in turn, meant that I had to prove 10 years of residency in Gibraltar in order to apply for housing (as any British Citizen coming from the UK would). I felt like an outsider, it was a really huge shock to my system that the place that has been my home since birth didn’t see me as their own in legal terms. I knew that if I spoke up, my reign would bring some publi-city to the biased laws that are still in place in our country and the hypocrisy that comes with my legal status as a non-Gibraltarian; especially only months after the Gibraltar Chronicle documented my achievements on its front cover with a headline that read


“Maroua Crowned Miss Gib – All Set to Ca-rry Our Multi-Cultural Flag”. I feel that I am a person of ethnic stock, who after promo-ting the virtues of Gibraltar on a world sta-ge am not regarded legally as Gibraltarian because I have not lived in Gibraltar for 25 years. Isn’t it sad that in this day and age that someone should be made to feel like this? I understand that there is a strong argument for keeping the 25 year requirement for ci-tizenship for those coming from other cou-ntries such as my parents; however what it cannot do is discriminate against the very people born here and lived here since birth.Everything happens for a reason though and I believe I was in the best possible po-sition to break the silence and get my voice heard, and I am very pleased to say that the wait to register as a Gibraltarian from 25 years to 10 has been approved by parliament just this Thursday. I have all the people, who stood by me to thank, along with Mr Picar-do, who chose to support me, spoke about how much Gibraltar means to people, who have been here for over 10 years making it

their home. I am blessed to have been able to use my position to try and make a mea-ningful change to Gibraltar.

How did you benefit from your experience at the miss world and what aspects of the organisation fell short in your expectation if any?

My Miss World experience has helped me learn so much more about different people who come from different cultural back-grounds, there are so many new things that I learnt about each Country that I didn’t know before! I must admit I wasn’t a big fan of the fast-track system that awards points that can help the girls propel themselves into the top 15. Currently, the fast-track sys-tem includes a range of mini-competitions like Miss World Beach Beauty, Miss World Top Model, Miss World Talent, Miss World Sportswoman, and the Beauty with a Pur-pose Award. Those scores are added to the interview scores, and the combined scores will determine the top 15. Now this is how

Photo © Bianca Baglietto


they say it works, but in my opinion they only use a point system to make it seem like the winner ultimately won due to a high score, they have their personal favourites to win (for whatever reason) and so no matter how well or how badly those favourites did at a particular challenge the same group of girls were always awarded points and fast tracked. I saw a lot of contestants who were very disheartened by this as they were gi-ving it their all, but were made to feel that there was no point in them being there (ca-lled themselves clappers :/) I would take away the points system in a heartbeat; like that everyone is on the same level throug-hout the competition and there is no clear winner at the end of the night.

At the same time I do have to give the MW organisation credit for having us wear a one piece swimsuit accompanied by a sarong instead of the traditional bikini in order to avoid causing offense in the world's most populous Muslim country, I respect that de-cision fully.

what have you taken away from your year of reign? was it a positive experience all round or do you have any regrets? And fi-

bered as the queen that had beauty with a purpose. Whoever will take over from me has to know that being Miss Gibraltar is not all about the glamour and the fame, she has to know that at some point, she will step down from that realm and actually get to work. The next Miss Gibraltar must be re-ady for the love, the hate and the hard work. So the best advice I can give is to remember that the competition celebrates the “com-plete woman” An all rounder. Someone who is not just physically beautiful but someo-ne who will use that beauty to do good for others! And most importantly have fun! If you win, don’t let success get to your head, and if you don’t win, don’t let failure get to your heart!

My only regret is not having been involved with as much charitable work as I would have liked, but as I mentioned before it is very difficult giving Miss Gibraltar your full attention whilst balancing personal and ca-reer priorities. Being Miss Gibraltar has brought me some of the most treasured memories of my life, and given me wonderful friends I know I will carry with me for life. Yes! I would do it all over again in a heartbeat

nally what advice would you give to future winners?

Many people think that beauty queens are just beautiful. I wanted to change that im-pression, I want people to look at me and say 'her physical beauty is 20% of what makes her attractive'. I want to be remem-


Team Gibraltar is all set to compete at the Dance World Cup to be held in Portugal bet-ween the 29th June and 5th July 2014 and will be staged at the spectacular Congress Centre in Lagoa. The participation at this trip is organised by M.O. Productions in as-sociation with the Gibraltar National Dance Organisation.

The dancers qualified from the 2014 Gi-braltar International Dance Festival and are members of the Gibraltar National Dance Team. The Team is represented by dancers from Art In Movement, Mediterranean Dan-ce School, Show Dance Company, Transi-tions Dance Company and Urban Dance. Choreographers for this project include: Sa-brina Abudarham, Gillaine Alman, Genyka

Celecia, Nathan Conroy, Dulcie Edwards, Jade Federico, Duncan Grech, Jolene Gomez, Nichol Montovio and Gerald Rodriguez. The Team will be competing against thousands of dancers from 39 countries and 5 continents and Gibraltar will be represented in the Mini Kids, Children, Junior and Adult categories.

The 2014 Team Gibraltar members are: Sian-dayle Alman; Rachel Almeida; Amy Avella-no; Janelle Asquez; Madison Baldachino; Chenille Brown; Yasmin Cary; Christina Cassano; Richard De La Rosa; Grace Ann Feetham; Julia Francis; Louise Gonzalez; Simon Hammond; Cerys Kennedy; Elis-ha Lang; Guiliana Ochello; Cadiz Otero; Jade Pau; Kirsty Roberts; Caitlin Rodriguez; Gianne Rodriguez; Julieanne Rodriguez;

Megan Rodriguez; Jenella Sodi; Zyanne Soi-za; Janelle Ticknell-Smith; Natalie Yeo.

Argus Insurance is the main sponsor of the Team and pictured in the photograph is Ar-gus Insurance CEO Tyrone Montovio and the dancers who will be taking part at the Dance World Cup.

On behalf of the Team, Belize Cortes said: “Our Organisation is extremely grateful to Argus Insurance for their association with our participation at the international Dance World Cup and their kind sponsorship. I take this opportunity to also thank the Ministry of Culture and all the other local entities that have already come on board to support our trip.”

Team Gibraltar to World Cup

‘The Soulmates’Live in Concert at Alameda

Every now and again something musically fresh explodes onto our local music scene and the twelve piece band ’Soulmates’- a work in progress- confirmed in a spectacular concert that what we had heard at the Piazza and at Ocean Village some weeks back was not a fluke

Text by Joe Adambery

Photographs by Tony Cruz

Helped along in no small way by the affable Dutch horn pla-yer and front man vocalist Mitch Jansen, the Alameda Gardens came alive to the sound of soul-and what classics they were. A cursory glance at the abridged set list will confirm that ‘Soulma-tes’ had the talk, but could they walk the walk as well?

It was clear that thought had been put into the concert set list

as the band sailed into ‘Knock on Wood’ followed by ‘Soulman’ and ‘Mr. Pityfull’ from the film soundtrack The Commitments. They chased this with a reggae classic ‘I don’t want to wait in vain for your love’ and a ‘smo-kin’ version ‘Flip Flop Fly (I don’t care if I die)’, which showcased the brass and was nicely rounded up by Craig Philbin on keyboard. These soul men can walk the walk too as Joe Cocker’s ‘Unchain my Heart’ got a workout followed by a Spencer Davies classic, ‘Gimme some Lovin’ which kept the soul

train chugging along…..

After seven super songs and a long and elaborate intro, demu-re and hugely talented Chloe Martinez came on stage to great audience acclaim, and to provi-de the ‘princess of soul’ touch to some of those timeless classics . She’s got Soul plus, and happily, that’s more than we bargained for. We all suspected it was going to be good, but maybe we were wrong – it was better than good! Live music at the Gibraltar fair would never be the same again

after the 24th (their next gig li-ned up) if this band works up a soul-storm like the one they whipped up the other night at the Alameda Open Air Theatre. As it turned out, I was present at their fair gig, which was a full house, and it ended in standing ovations and several encores. Coming back to the review in hand, we never knew how much we needed to see and hear a live twelve piece band playing some ‘stonking’ songs and looking and sounding as if they were


having a ball. They surely were - simply because they are exce-llent musicians, they had good musical arrangements to read from and a repertoire to die for. Any band would love to play these classics and any audien-ce would enjoy them again and again, and I am predicting that they will.

I sincerely hope that we’re in for a long career from ‘Soulmates.’ Craig Philbin, their leader, just

fresh retired from a Bandmaster tour with the RG Regiment, must be in heaven as he now leads a tight and astonishingly in-tune six piece brass section to inspire him as well as a solid backline of bass, drums and guitar, who take no prisoners! So what’s not to like? Certainly their many fans in the audience couldn’t find fault with the sound whilst I sim-ply couldn’t jot down fast enough the adjectives to describe what I was enjoying so much.

It’s hard not to choke on an im-peccable ballad ‘At Last’ (an Etta James classic) as sung by Chloe as it’s equally hard not to raise a smile for Mitch as he acts out the Joe Cocker/ Tom Jones clas-sic stripper song ‘You can leave your hat on’. Surely, another of the song choice gems among the mixed bag we got in this concert. Soulmates are a good time band, who certainly can walk the walk but they are also a platform from which to launch

our very own ‘princess of soul’ (that’s how Mitch Jansen des-cribes her) the hugely talented Chloe Martinez who is already a shining star at a tender age - long may she shine.

sOULMAtEs LINE UpMitch Jansen: Trumpet / Vocals

Craig Philbin: Keyboard / Vocals / LeaderPeter Martinez: GuitarLouis Chipolina: Bass

Albert Gonzalez: DrumsChuck McClelland: Baritone Sax

Djamal Adib: Alto SaxToby Muir: Tenor Sax

Chris Riley: Tenor SaxMike Gibbons: TrumpetStephen Riley: TrumpetChloe Martinez: Vocals

sOME CLAssIC FEAtUrEdKnock on Wood

Soul ManMr. Pityfull

Unchain My HeartGimme Some Loving

It Takes TwoRescue me

Son of a Preacher ManRespectMy Girl

You can leave your hat onAt Last


Text by James Culatto

Photographs by Mark Galliano

Friday 2nd of May saw the 3rd edition of Jay Day and that was a special night. Lots of local musicians came together on com-mon ground, to celebrate the life of Jay Alman, who left us far too soon. Emotions were on the brink of overflowing at times but it was a night filled with positivity and a real sense of togetherness. Come in Leon, 3 Days II Rise and Finger Licking Good provided the entertainment. Gui-tarist Lewis Stagnetto (3D2R) gave his thoughts on the night “I felt very humbled to be part of the celebrations of Jay’s music and life. Whilst at the same time it’s a sober reminder of what all cancer sufferers and their families have to face every day.”

Despite all the laughs and the camarade-rie, it was a tough night for Jay’s family and even though a night like this will bring back memories, it is a testament to his fighting spirit that they continue to raise money for charities to give kids like him a chance in the future. I spoke to Gina Alman about the night and how she felt it went.

“Jay Day was always going to be a very emotional night for us as a family because it was so personal and with that comes the thought that what if no one comes? As it was, we were really touched by the atten-dance and the generosity of all those, who attended, we charged what we always do on the door, £3, but so many people gave

much more, plus there were a few people, who made a point of seeing us before Friday as they couldn’t make it on the night and made a donation. The night went so well, it was lovely to see so many people there and as always to find the musicians as always so ready to give their time and talent for free for a good cause. In total £650 was raised which will go to the brain tumour charity in UK who help towards funding for brain tumour research. To date, brain cancer receives just 1% of the monies raised towards cancer in UK and there is no cure. Being told you or someone you love has a brain tumour is possibly the worst anyone can ever be told because in essence that person is being told you are going to die, and it’s going to happen soon. Jay was diag-nosed with Glioblastoma Multiforme, the deadliest form of brain cancer; the progno-sis given to a person diagnosed with GBM is six to eighteen months. Nothing will ever comfort us or return our son but knowing we can in some way help the funding for research that will one day result in a cure and ease another family’s pain gives us a little peace. So we cannot thank everyone enough for their support this year and hope to see them all again next year.”

Musicians Celebratethe Memory of Jay


`Triple World Champion’ needs an extra suitcase for his trophies!Paul Appleyard has been rigorously training for the World Blind Golf Championships since October last year and the two year long overall plan running up to the event came to fruition recently in Nelson Bay, just north of Sydney in Australia.

First the Australian Open took place on the same course as the World Championships where, not only did he win the gross and net prizes (without and with golf handicap) in his category, but also best gross prize overall. Not content with that, Paul went on to play in the Blind Golf World Cham-pionships just two days later and did it all again becoming World Champion for both gross and net in his category and more im-portantly, the ‘biggy’, he became The World Blind Golf Gross Champion, winning that title by a clear fifteen shots. A little background for those that might want to know more about Paul’s condition: Paul has a relatively rare eye condition, one of the Macular Degeneration family of con-ditions, which means his vision is severe enough to be registered blind as a B3 Ca-tegory player. B3 players have more vision than Category B2 and the guys, who are to-tally blind – Category B1. Put simply……don’t let him drive the buggy! Paul has been supported in this venture by Johnnie Walker, Jyske Bank, San Roque Club and Med Golf and by his many friends who, envy his golfing ability and admire his de-termination to succeed.

Paul said after the presentation dinner, “I could not have achieved this ultimate acco-lade for a visually impaired golfer without the considerable and constant support from my corporate friends as well as family and friends. I am grateful to each and every per-son, who has been on this journey with me and all the hard work has paid off” He con-tinued, “ I am even grateful to Stephen Evans

of Rock Fitness, who put me through hell lo-sing 15kg in weight, but a leaner and much stronger me was what was needed to win the titles.”

As you can see from the picture, Paul and Neil had to get a separate table for all their trophies at the presentation dinner and even an extra case for the flight home! Paul and his long time guide and brother-in-law, Neil Oxborough, are still nursing the effects of too much amber nectar; no dramas, as the Aussies would say!

Paul is currently planning a charity event at San Roque Club on 19th July to raise funds for The Macular Society, an organisation that helps people with similar conditions to his. Anyone wishing to enter a team of four players for this fun ‘Texas Scramble’ event can do so by emailing Paul at [email protected] and if you are not in a team of four then no worries, he will find you some team mates. Similarly, if anyone wishes to sponsor a hole and display their banner at the event Paul will be happy to talk to you about this.


globe june 2014

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